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🍽️ Spanish Potato Omelette (Tortilla)

372 kcal · 30 min · 4 servings

Spanish Potato Omelette (Tortilla) Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and cut them into small cubes.
  2. 2. Place the potato cubes in a large frying pan with plenty of olive oil.
  3. 3. Fry the potatoes over medium heat for about 15 minutes until they are tender.
  4. 4. Turn the potatoes occasionally, but make sure they do not turn brown.
  5. 5. Wash the bell peppers under running water.
  6. 6. Halve the bell peppers, remove the inner core with seeds, and cut them into cubes.
  7. 7. Peel the onion and the garlic.
  8. 8. Dice the onion and garlic very finely.
  9. 9. Wash the spinach and remove any tough stems.
  10. 10. Briefly put the spinach into boiling salted water to blanch it (cook briefly in boiling water).
  11. 11. Remove the spinach from the water immediately and let it cool.
  12. 12. Squeeze the spinach well to remove excess water.
  13. 13. Chop the spinach finely.
  14. 14. Remove the cooked potatoes from the pan.
  15. 15. Pat the potatoes dry with a kitchen towel to absorb excess oil.
  16. 16. Add only a little fresh oil to the pan.
  17. 17. Sauté the onion, garlic, chili, spinach, and peppers in it.
  18. 18. Remove the sautéed vegetables from the pan.
  19. 19. Crack the eggs into a bowl and whisk them well.
  20. 20. Mix the whisked eggs with the sautéed vegetables.
  21. 21. Season the egg mixture with salt and pepper.
  22. 22. Pour the egg mixture back into the pan.
  23. 23. Let the omelette set over low heat for about 5 to 6 minutes.
  24. 24. Place a plate over the pan.
  25. 25. Flip the tortilla over using the plate.
  26. 26. Fry the other side of the tortilla until golden brown as well.
  27. 27. Cut the finished tortilla into pieces.
  28. 28. Serve the tortilla cold or warm.

Nutrition per serving